Chunky Vegetable and Mushroom Soup
Ingredients
- 3 tbsp of oil
- 1 large onion
- a handful of sliced leeks
- 1/2 tsp minced garlic
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp garlic salt (use normal salt if you don't have this)
- 200g frozen mixed vegetables
- 400g closed cup mushrooms
- vegetable stock - 1 vegetarian stock cube dissolved in 300ml of boiling water
- 5 - 6 tbsp double cream
- chives (optional for garnishing)
Preparation
In a pressure cooker, add 3 tablespoons of oil and once heated, add 1 large sliced onion, a handful of sliced leeks, 1/2 teaspoon of minced garlic and sauté until slightly brown.
Add 1/2 teaspoon of thyme, 1/2 teaspoon black pepper and 1/2 teaspoon garlic salt, let the herbs sauté with the onion for a minute, then add 200g of frozen mixed vegetables and 400g of closed cup mushrooms and mix well.
Prepare stock by dissolving 1 vegetarian stock cube in 300ml of water and add it to the pressure cooker, stir with the remaining ingredients, put the lid on and pressure cook for 10 minutes until the vegetables are soft and cooked through.
Safely remove the pressure cooker lid and use a handheld blender to pulse some of the large vegetables, leaving some chunky pieces.
Stir in 5 to 6 tablespoons of double cream, taste and adjust the salt if necessary.
Add chopped chives on top to garnish and serve with crusty bread.